Ingredients
1 pound brie cheese
12 ounces mascarpone cheese
1 tsp capers
1/4 tsp crushed fennel seed
1/4 tsp ground black pepper
1 Tbsp snipped mint
1 Tbsp minced green onion
1/4 cup minced dried figs
1/2 tsp orange zest
8 ounces toasted pine nuts, coarsely ground
garnish- radicchio leaves
Preparation
Cut the brie in half lengthwise. Mix together the mascarpone, capers, fennel seed, pepper, mint, onion, figs, and zest till well blended. Spread half of the mixture over 1/2 of the cut cheese. Sandwich the 2 brie halves together. Spread the rest of the mascarpone mixture over the top and sides of the brie. Sprinkle on the nuts, patting to adhere. Refrigerate at least 4 hours before serving. Serve on a platter garnished with radicchio. Provide crackers and/or toasted bread rounds for spreading.
